Technique for extracting wheatgrass protein polypeptide
A protein polypeptide and extraction process technology, applied in the field of wheatgrass protein polypeptide extraction process, can solve the problems of poor functional properties, grassy taste, and low protein utilization rate of the final product, so as to solve the problems of solubility and grassy taste, and improve protein The effect of utilization
Inactive Publication Date: 2008-07-16
SOUTH CHINA UNIV OF TECH
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Abstract
The invention pertains to the field of food biotechnology, which more particularly relates to a wheat grass protein polypeptide extraction technique which includes the following steps that: (1) the wheat grass is smashed and then hot water is added for extraction so as to obtain original slurry; (2) the pH of the original slurry is regulated to 6.0 to 7.0, cellulase is firstly added in the original slurry for enzymolysis, then the pH value is regulated to 6.6 to 7.5, and mixed enzyme is added for enzymolysis, then the enzymolysis reaction is terminated to obtain the enzymolysis liquid; (3) then the enzymolysis liquid is treated with centrifugal separation to obtain the supernatant liquor which is treated with decompression concentration and freeze drying to obtain the wheat grass protein polypeptide powder. The invention adopts a biological enzymolysis method for the extraction and preparation of wheat grass protein and adopts a two-step enzymolysis method; the cellulase is firstly adopted to damage the cell walls and other fibrous materials in the wheat grass, which is conductive to the dissolution and the action of the protein, thus the invention can not only improve the utilization ratio of the protein to lead the utilization ratio of the protein to achieve more than 90 percent, but also can solve the solubility and the grass taste problems of a traditional extraction technology.
Application Domain
Peptide preparation methodsFermentation
Technology Topic
Food biotechnologyChemistry +11
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- Experimental program(4)
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